Baked Salmon with Maple Glaze (Printable version)

Tender salmon baked and brushed with a sweet maple glaze for a flavorful, wholesome main dish.

# What You’ll Need:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skin-on or skinless

→ Maple Glaze

02 - 3 tbsp pure maple syrup
03 - 2 tbsp Dijon mustard
04 - 1 tbsp soy sauce (use gluten-free if needed)
05 - 1 tbsp fresh lemon juice
06 - 1 garlic clove, finely minced
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper

→ Garnish (optional)

09 - 1 tbsp chopped fresh parsley or chives
10 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, lemon juice, minced garlic, salt, and pepper until smooth.
03 - Place the salmon fillets on the prepared baking sheet, skin-side down if applicable.
04 - Brush the fillets generously with the maple glaze, reserving a small amount for later.
05 - Bake for 15–18 minutes, or until the salmon flakes easily with a fork and is just opaque in the center.
06 - Remove from the oven and brush with the remaining glaze.
07 - Garnish with chopped herbs and serve with lemon wedges.

# Expert tips:

01 -
  • The maple glaze creates this gorgeous caramelized exterior while keeping the salmon incredibly moist inside
  • It comes together in under 30 minutes but tastes like something from a nice restaurant
  • The sweet and savory balance means everyone at the table finds something to love
02 -
  • The glaze will burn if your oven runs hot, so start checking at 12 minutes and tent with foil if it's getting too dark too fast
  • Letting the salmon rest for just 2 minutes after baking makes a huge difference in how juicy each bite turns out
  • If you're working with thicker fillets, give them an extra 2 to 3 minutes, but thinner pieces might be done closer to 12 minutes
03 -
  • Watch the glaze carefully during the last few minutes of baking, maple sugar goes from perfectly caramelized to burnt in the blink of an eye
  • If your salmon still has the skin, try searing it in a hot pan for 30 seconds before baking to get extra crispy edges

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